Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons olive oil

　　2 large bunches mustard greens (about 2 pounds), washed well, spun dry, coarse stems discarded, and leaves cut into 3-inch pieces

　　In a large heavy skillet heat oil over high heat until hot but not smoking and add greens. Turn greens with tongs until wilted. Sauté greens, turning occasionally, about 5 minutes, or until any liquid is evaporated, and season with salt.